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July 4, 2010

Peanut Butter Fudge Puddles

Happy Fourth of July! July 4th is also my granddaddy's 81st birthday and we always have a huge picnic to celebrate both occasions. Other than hot dogs and hot dog buns, I was bringing a dessert. I recently came across a recipe that I have been dying to try on Sunday Baker and I made just a couple of minor changes from the original recipe. All I can say is wow. I would gladly gain 5 pounds over these. They are very rich -- rich enough to even satisfy my sweet tooth!

Ingredients:

Cookie dough

1/2 c butter, softened

1/2 c creamy peanut butter

1/2 c white sugar

1/2 c brown sugar

1 egg

1/2 tsp vanilla extract (I always add in a tad more)

1 1/4 c all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

Filling

1 c semi-sweet chocolate chips

1 c butterscotch chips

14 oz can sweetened condensed milk

1 tsp vanilla extract

Chopped nuts (optional)

Directions:

Make the cookie dough. In a large bowl, combine butter, peanut butter, white sugar and brown sugar. Beat in egg and vanilla.

In a separate bowl, mix flour, baking soda and salt.

Gradually add the dry mixture to the wet mixture.

Chill in the fridge for at least an hour.

Preheat oven to 325 degrees.

Remove from fridge and form into 1 1/2-inch balls.

Grease a muffin pan and add one ball to each muffin cup.

Bake for 15 minutes, or until lightly browned.

Remove from oven and make an indentation in the center of each ball, big enough to fill middles with fudge filling. Allow to cool in the pan for 5 minutes and then move to cooling rack.

Make the filling. In a microwave-safe bowl, combine all of the filling ingredients except the chopped nuts. Microwave in 30-second increments, stirring in between until smooth.

Immediately start filling cookie cups with the filling. You will need to stir the mixture every now and again to prevent from hardening.

Sprinkle with chopped nuts. Allow to set an hour or so before serving.